Uzbek Aubergine Salad - Baklajon Salat
Baklajon Salat is the Uzbek name given to this temptingly rich-tasting Uzbek Aubergine Salad. Aubergine is available in abundance in Uzbekistan and there are many appetising Uzbek dishes that use them. There are many variations of Uzbek Aubergine salads that use different ingredients but will all have the same name!
Ingredients
- 3-4 Medium Asian Aubergines (eggplants) the long & thin type
- ½ Red capsicum pepper
- ½ Green capsicum pepper
- 4 Asian cucumbers (the small type)
- 1-2 Tomatoes
- 4 Green onion/spring onion sprigs
- 1 cup Chopped fresh parsley
- 2 Garlic cloves grated
- 1 tsp Crushed coriander
- ½ tsp Salt season to taste
- 1 tbsp Vinegar
- 1 tbsp Soy sauce optional
- 1 tbsp Sesame Seeds optional
Instructions
- Wash the aubergines, remove the ends and slice them in half horizontally and then slice them in half again vertically. The aubergine should then be a good size to cut into at least 3cm thick chunky chip shapes. (between 5-7cm long)
- Deep fry the aubergine and absorb any excess oil with kitchen tissue when done. (you can choose to oven-bake them in olive oil for a healthier option)
- Place the aubergine in a deep salad mixing bowl and add the vegetables to the bowl as you prepare them.
- Slice the green and red peppers in half vertically and then cut each piece horizontally slanted into semi-longer strips.
- Wash the cucumbers and slice the ends off, cut them in half long ways and deseed them slightly not taking too much off. Then slice into strips.
- Slice the tomatoes into quarters with the core side up, deseed the quaters and slice in similar strips.
- Wash the spring onion sprigs, and gather them together on a chopping board to remove the root ends and slice slanted into about 3-4cm strips
- Heat 4 tbsp of oil in a pan, turn off the heat and add the grated garlic and coriander seeds to the oil, give it a quick stir and add to the salad bowl and give it a good mix. Add the vinegar, salt and soy sauce if using and blend into the salad.
- Wash and chop any fresh herbs you are using and either add to the mix or leave for sprinkling on top.
- Serve and garnish with sesame seeds
Notes
On this occasion, I didn't have any green onion or fresh parsley so I used 1 sliced onion that I cooked in the oil before turning it off and adding the garlic and coriander.